Sheet Pan Chicken Kefta Wraps

Dive into a world of Middle Eastern and Mediterranean flavors with these Sheet Pan Chicken Kefta Wraps. This delightful recipe combines seasoned ground chicken baked to perfection, accompanied by a fresh red onion and tomato salad, all wrapped up in soft flatbread with a luscious roasted garlic sauce. It's an easy and delicious dish perfect for any occasion!

Ingredients

🍗 2 lbs Ground Chicken
🍅 2 tbsp Tomato Paste, Hunt's Tomato Paste
🍅 1 cup Cherry Tomatoes, quartered
🧅 1 large or 2 medium Yellow Onions, grated and squeezed dry
🧅 1/2 large Red Onion, thinly sliced
🧄 8 garlic cloves, minced
🧄 Roasted garlic cloves from 2 garlic heads
🫒 5 tbsp Olive Oil, Filippo Berio Olive Oil
🍃 1/2 cup Fresh Parsley, chopped
🍃 1/3 cup Fresh Cilantro, chopped optional
🌶️ 1 tbsp Paprika total: smoked + regular
🥄 2 tsp Ground Cumin
🌿 1 tsp Ground Turmeric
🌿 2 tsp Garlic Powder
🌿 2 tsp Ziyad Sumac
🧂 4 tsp Salt
🧂 4 tsp Black Pepper
🍋 Juice of 1 lemon
🥄 1/4 cup Mayonnaise,
🥄 1/4 cup Greek Yogurt

Instructions

1- Roast the Garlic:

Preheat oven to 400°F (205°C).
Slice the tops off the garlic heads.
Drizzle with 1 tbsp olive oil and 1 tsp salt.
Wrap in Reynolds Aluminum Foil, and roast for 45–60 minutes until golden and soft.
While the garlic roasts, prep the kefta.

2- Prepare the Kefta Mixture:

Grate yellow onions and squeeze out all liquid using paper towel or cheesecloth.
In an Oxo Mixing Bowl, combine:
- 2 lbs ground chicken
- 2 tbsp Hunt's tomato paste
- 8 minced garlic cloves
- Spices: 2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder
- Chopped herbs: 1/3 cup parsley, 1/3 cup cilantro optional
- Grated onion
Mix with hands using a Le Creuset Wooden Spoon for 2–3 minutes until sticky and well combined.

3- Shape and Oil:

Spread mixture onto a Cuisinart White Baking Dish in a 1/2-inch (1.25 cm) thick rectangle.
Score into 1-inch strips using an Ooni Pizza Cutter.
Drizzle evenly with 4 tbsp Filippo Berio olive oil.

4- Bake and Broil:

Bake for 12–15 minutes.
Broil for 2–5 minutes until golden and lightly crisp on top.

5- Make the Fresh Salad:

In a bowl, toss:
- 1/2 sliced red onion
- 1 cup cherry tomatoes
- 1/4 cup parsley
- Spices: 1 tsp salt, 1 tsp black pepper, 2 tsp Ziyad sumac
- Juice of 1/2 lemon

6- Make the Roasted Garlic Paprika Sauce:

Squeeze out roasted garlic cloves.
Mash using a Kuhn Rikon Garlic Press and mix with:
- 1/4 cup Hellmann’s mayonnaise
- 1/4 cup Fage Greek yogurt
- Juice of 1/2 lemon
- 1 tsp paprika
- 1 tsp black pepper
Stir until smooth and creamy.

7- Assemble:

Spread sauce onto lavash or pita.
Add 1–2 strips of chicken kefta.
Top with salad, and roll tightly.
For extra crispiness, toast wrap in a lightly oiled skillet for 1–2 minutes per side.

Prep Time: 20-25 minutes
Cook Time: 50-70 minutes
Total Time: 70-95 minutes
Servings: 6 wraps
Calories: ~350-450 per serving
Protein: ~20-25g per serving
Fats: ~20-25g per serving
Carbohydrates: ~25-30g per serving
Equipment: Oxo Mixing Bowls, Kuhn Rikon Garlic Press, Le Creuset Wooden Spoon, Cuisinart White Baking Dish, Ooni Pizza Cutter, Reynolds Aluminum Foil, Wüsthof Chef's Knife, Peugeot Pepper Grinder